Raw Crackers

Raw Sweet and Spicy/Salty Crackers.

Ingredients:
1 and 1/2 cups Flax seeds
3/4 cup Sesame seeds
3/4 Raw Sunflower seeds
Water to cover them for soaking

All the seeds are soaked for about 4-6 hrs.
Note: Flax seed will become gooey and sticky, normal. I actually ad to add more water to it.

Divide the seeds after it's soaked!

For Spicy/Salty crackers add:
3 carrots
2 celery stalks
2 tomatoes (remove skin)
1tsp salt
1/2 tsp pepper
1/2 tsp dry garlic
1/2 tsp cumin
1/2 tsp corriander
2 tbsp tamari
1 tbsp coconut oil

For sweet crackers add:
1 cup coconut flakes
2 tbsp raw cocoa powder
2-3 tbsp honey

I used a dehydrator, put parchment paper on each tray and spread the crackers mixture evenly in about 1/2-3/4cm thickness. I had it on for about 16hrs.  Two hours in the dehydrator I scored the sheets so it will be easier to break them apart. But each dehydrator is different so make sure you check so it won't be too hard.
Store in a glass airtight container.

Avocado Kale Salad

Avocado Kale Salad

1 bunch kale

1 avocado

1 tomato

1/2 cup pecans or any nuts i.e. walnut, pine nuts, pumpkin seeds, sunflower seed. But they have to be raw. 

sea salt

1 lemon's juice. 

Wash and spin kale dry. Cut up avocado and massage it into the kale. It will brake up the hard kale leaves and also you are not chewing on chunks of avocado. Add diced tomato, pinch of salt, and a lemon's juice. 

I actually use this recipe to make my kale chips. I massage the avocado in the kale and the salt and spices this way they stick to the leaves and dehydrate it in the dehydrator. It can even be done in the over. 

Enjoy

Roasted Chickpeas

Roasted Chickpeas

I make these when I am really craving junk food like chips.

2 cups cooked chickpeas

1 tbsp mustard

1 tbsp extra-virgin olive oil

1 lemon's juice

1 tsp Montreal Steak seasoning

Chipotle pepper to taste. I have used crushed chili peppers because I can’t find chipotle pepper. 

Preheat over to 375F

Mix all ingredients together in a bowl add the chickpeas and spread it on a greased baking sheet. bake about 30 minutes. I like to stir it half way or when it is almost done. But I never managed to make it crunchy so when it is roasted I put it in my dehydrator and leave it there for another 6 hrs or until crunchy.

It is also perfect o add to soups or stews.

Each serving contains:

113 calories, 5g protein, 4g total fat, 16g carbohydrates, 4g fiber, 129 mg sodium.

The original recipe says nutritional yeast can be added to it as well for a cheesy flavor. 

I have not tried it that way yet. 

Store in a glass jar. 

Enjoy

Coconut Quinoa Salad

Coconut Quinoa Salad

Ingredients: 

2 cups cooked chickpeas

2 cups cooked quinoa, (follow direction on package)

3 stalks celery

5-6 green onion (1 bunch)

1 English cucumber (the long one)

1 medium, firm but ripe avocado

1 cup raw pumpkin seeds

1 cup raw unsweetened coconut flakes

1/2 cup unsweetened dried cranberries

I have tried with chopped walnut and dried apricots. Both were delicious.

Dressing:

3 tbsp Extra Virgin Olive Oil

3tbsp apple cider vinegar

1 tsp sea salt or celtic salt (salt should be either pink or grey)

2 tsp Honey (optional) I personally never used honey with it. 

Cook Quinoa according to package direction. Cook chickpeas as well. Drain chickpeas.

Chop into small chunks all the vegetables. I do small, tiny chunks as that is how we like it. 

Mix quinoa, chickpeas and vegetables together. 

Mix dressing in a bowl and pour over salad. 

Coconut Curry Chicken Stir-Fry

Ok, so today I have figured it out that I am better at making traditional Hungarian recipes and not Thai which is one of my new favorite. 

I was hoping to be able to re-create the dish Kalman and I had in a restaurant in Toronto a couple of weeks ago. 

Well, no luck. I could not eat it, Michael and Thomas did not like it, although that doesn't surprises me but Kalman and Daniel had two servings each. Now I am waiting for Christian to come home from work so he can try it out too. 

Because it was very easy to do and it was done fast as well it is a dish that I was hoping to make when I am short on time. 

If you do try it, please let me know how it is for you. 

Coconut Curry Chicken Stir-Fry

Ingredients:

8 half chicken breasts, cut into strips

2 cups of water,

150g (1 box) creamed coconut, 

1/2 cup coconut flakes,

1/2 cup plain yogurt,

2 garlic,

chunk of ginger,

2 tsp red curry paste

2 bags of thai stir fry vegetables or use fresh veggies to your desire

2 tbs of coconut oil

5 cups of rice

salt

Direction:

In a blender or food processor, blend until creamy, garlic, ginger, yogurt, creamed coconut, coconut flakes, water, red curry paste.

Add coconut oil to frying pan and add the chicken strips. Stir and fry chicken until tender and slightly  browned. Take it out from the pan into a dish, set aside. Warm up the frozen veggies. When it is done add the chicken strips back into the pan and pour the creamy sauce over the meat and veggies. Let it cook for another 2 to 5 minutes. 

Serve on rice. 

Enjoy!

Quinoa Veggie Salad

Quinoa Veggie Salad

Ingredients:
2-3 cups of uncooked quinoa. Cook according to package direction.
2 tbsp walnut and pecan chopped and roasted
1/4 of each bell red, yellow, orange bell pepper
1 bunch green onion
1 tomato
1 handful of spinach
1 handful of kale
2 tbsp dried cranberries
1 garlic
lemon juice
olive oil
salt
pepper

Direction:
While quinoa cooks wash all vegetables. Chop spinach and kale into bite size. When quinoa is done add the greens to the warm quinoa. Let it stand while you prepare the rest of the veggies.

Cut up green onions, peppers and tomato into tiny pieces.
Add to quinoa with the roasted nuts and cranberry.

Make a dressing with 4 tbsp of lemon juice, 1 tbsp of olive oil, minced garlic, salt and pepper.

Mix it all together and refrigerate. Serve cold.

Enjoy!

Vegetable, Bean Soup

This is the second time that I am making our favorite bean soup with vegetables and without sour cream. It taste and looks so much better than the old version.

Vegetable, bean Soup.
serves 12-16

Ingredients:
900g dry Romano beans
3 medium size carrots
6 parsley roots (also called parsnips)
1/4 celery roots (very rare, celery stalks can be used, needs maybe 2 stalks)
2 tbsp fresh parsley leaves
1 medium onion
3 tbsp olive oil
1 heaping tbs flour
3 barley leaves
1 smoked ham hock (optional)
1 tsp Hungarian Paprika
salt

Soak beans overnight in filtered water. Cube vegetables except celery roots (easier to discard it when soup is done), dice onion, and cut up parsley leaves.

Cook beans with hock on medium to low heat  until beans are almost done. Can't really tell time as beans and hock differ in freshness and length of cooking time will vary. I usually cook the hock in one piece and take it out from the soup and cut it up when it is done.

Add vegetable, carrots, celery, parsley roots. While this is cooking in a pan saute onion in olive oil, when it is see through add flour and paprika. When vegetables are done add onion to the soup, stir and add now add the salt. Cook for another 3-5 minutes.

It is an easy soup to make but takes long. I am sure it can be done in a slow cooker, I just never tried.

This make a huge pot, 6 litres. Daniel had 3, Thomas and Micheal 2 serving and Kalman and I had just one and we still have 3 litres left.

Enjoy!